Growing up, my family enjoyed this dish, which was my mother’s specialty. This cake has earned the blue ribbon and best in show awards three times in as many local agricultural fairs that I entered it in.
| Servings: | 14 |
| Yield: | 1 to 9 – inch tube pan |
Ingredients
- ½ cup butter
- ¾ cup white sugar
- 2 eggs
- 2 cups all-purpose flour
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1 (16 ounce) can whole cranberry sauce
- ½ cup blanched slivered almonds
- ¾ cup confectioners’ sugar
- 1 tablespoon warm water
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners’ sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 277 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I make this every Christmas and everyone loves it!
The cake came out great! I had to substitute orange extract for the almond extract . I like the little bit of citrus mixed with the cranberries.
This is a delicious, and easy-to-make, coffeecake! I used a homemade cranberry sauce, added a teaspoon of vanilla, and used sliced almonds on the cake; for the glaze, I used heavy cream in place of water (and needed about 3-4 tbsps of that to get a glaze consistency), and added some vanilla to that as well. Otherwise I followed the recipe as written. I found the batter to be a bit thick–but not so much as to be difficult to work with. It took a little patience to spread it out in the pan, but it wasn’t impossible. The cake turned out perfectly tart, fruity, and moist with a pleasant texture. I really liked that it wasn’t overly sweet. Plus: it makes a beautiful presentation! Thanks so much for the recipe!
I thought this was pretty good. I used the specified ingredients, the only change I made was using a Bundt pan. I did not think the dough was too stiff, I just divided it evenly around the bottom of the Bundt pan and the same on the top layer. I didn’t have a problem at all making layers. The cranberry sauce will fill in, I just divided it in half and put it evenly around each layer. I thought the taste was good and just the right amount of almond flavor. I will make it again.
It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce…but the batter really needs to be thinner to work out right. It was tasty, but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work 🙁 Took forever to cook!
This cake was good and as others have said it was moist and the almond flavor was just right (I didn’t add the blanched almonds). However, it didn’t come out as I had imagined it…my problem was too little batter. Although next time I’ll try using a bundt pan instead of a tube (being that the bundt has less width to cover with batter).
A delightful cake! Moist, and the almond flavor is just right.
This is a delicious cake with a wonderful texture. I’ll definitely make this again and again.
Maybe I did something wrong, but this did not turn out as I had hoped. The almond extract was a little too much I thought. My girls really liked it though.
My whole family loves this recipe. In fact the last time I made it my kids were eating before I iced it. I dusted it with confection’s sugar and they loved it. We love cranberries, I may add a little more next time.
This coffee cake is marvelous. I’ve made it four times, twice for office Birthdays. Also, made it this Easter for my visiting family and they all wanted the recipe. Such a pretty cake…ummmmm good!
I found this cake to be very dry. I am also not fond of the almond extract in it.